In another shallow dish, combine brown sugar, chili powder, salt, pepper and cumin to make the dry rub. Using your hands, rub mixture onto the flesh sides of the salmon fillets.

Heat a large iron skillet to medium-high heat. Add remaining 1 Tbsp olive oil. When hot, add salmon fillets skin side down and immediately reduce heat to medium-low. (If you have a splatter guard, I recommend placing it on top at this time.)

Pan-sear salmon for 7 minutes, flip and fry for an additional 1-2 minutes or until center reads 145 degrees F. (Cooking times might vary depending on the thickness of each fillet.) Remove from heat and serve each fillet on(optional) ½ cup brown rice.